PINEAPPLE ZUCCHINI BREAD
Although it seems like a healthy quick bread, zucchini bread is surprisingly loaded with added sugar. Some recipes have up to 6 teaspoons per serving, which is your daily limit of added sugar in one slice! Reducing the sugar in this recipe was challenging because of the moisture from the zucchini. But I have a plan!
In a typical zucchini bread recipe, sugar acts to both sweeten the bread and control the moisture. It is why wringing out the zucchini is critical in this recipe. To reduce sugar by 50%, I added crushed pineapple for natural sweetness. That added more moisture, which I balanced out with whole wheat flour. Protein in the whole wheat flour helps to absorb some of that extra water. Increasing the vanilla and toasting the walnuts also help by amping up flavor without added sugar.
PINEAPPLE ZUCCHINI BREAD
Serves 10
Butter for greasing the pan, 1 to 2 teaspoons
3/4 cup walnut halves or pieces
2 cups grated zucchini, about 10 ounces
1/2 cup crushed pineapple, packed in pineapple juice
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup canola oil
2 large eggs
2 teaspoons vanilla extract
1 tablespoon honey (optional)
1. Preheat the oven to 350ºF. Grease a loaf pan with butter.
2. Place the walnuts on a baking sheet and bake in the preheated oven until lightly toasted, about 5 minutes. Transfer to a cutting board and let cool, then coarsely chop.
3. Place the zucchini in a clean kitchen towel or double layer of paper towels and wring until dry over the sink or a bowl. Place the pineapple in a fine-mesh strainer and drain over a bowl, pushing to press out the extra juices.
4. Combine the all-purpose flour, whole-wheat flour, sugar, cinnamon, baking soda, baking powder, salt, and nutmeg in a large bowl.
5. In a medium bowl, whisk to combine the canola oil, eggs, and vanilla. Then stir in the pineapple and zucchini.
6. Add the wet ingredients to the dry, then gently stir in the walnuts. The batter will be dense and a little hard to mix at this point. Pour the batter into the loaf pan. Drizzle with honey and use a toothpick to swirl the honey into the top of the loaf, if using. Bake until a toothpick inserted in the center comes out clean, 60 minutes.
7. Cool in the pan for 20 minutes, then use a knife to cut around the edges and transfer the bread to a cooling rack. Let cool for at least another 15 minutes longer before slicing and serving. Store, tightly wrapped, in the freezer for up to one month.
Nutrition Information (1 slice):
Calories: 276 | Added sugar: 2 1/2 teaspoons or 10g | Carbohydrates: 27g | Sodium: 260mg | Saturated fats: 5% of calories or 2g | Fiber: 2g | Protein: 5g
- ¾ cup walnut halves or pieces
- 2 cups grated zucchini, about 10 ounces
- ½ cup crushed pineapple, packed in pineapple juice
- 1 cup all-purpose flour
- ½ cup whole-wheat flour
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ cup canola oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon honey (optional)
- Preheat the oven to 350ºF. Grease a loaf pan with butter.
- Place the walnuts on a baking sheet and bake in the preheated oven until lightly toasted, about 5 minutes. Transfer to a cutting board and let cool, then coarsely chop.
- Place the zucchini in a clean kitchen towel or double layer of paper towels and wring until dry over the sink or a bowl. Place the pineapple in a fine-mesh strainer and drain over a bowl, pushing to press out the extra juices.
- Combine the all-purpose flour, whole-wheat flour, sugar, cinnamon, baking soda, baking powder, salt, and nutmeg in a large bowl.
- In a medium bowl, whisk to combine the canola oil, eggs, and vanilla. Then stir in the pineapple and zucchini.
- Add the wet ingredients to the dry, then gently stir in the walnuts. The batter will be dense and a little hard to mix at this point. Pour the batter into the loaf pan. Drizzle with honey and use a toothpick to swirl the honey into the top of the loaf, if using. Bake until a toothpick inserted in the center comes out clean, 60 minutes.
- Cool in the pan for 20 minutes, then use a knife to cut around the edges and transfer the bread to a cooling rack. Let cool for at least another 15 minutes longer before slicing and serving. Store, tightly wrapped, in the freezer for up to one month.
